Gidzhelizkij V. Improvement of technology of the cjncentrated apple juice

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0405U004163

Thesis Registration Form

0405U004163.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

14-10-2005

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The dissertation is devoted to problems of development of technology of the concentrated apple juice with the purpose of increase of his quality and prevention of accumulation painted in dark colour of connections. The technology of making concentrated apple juice was improved: it has two options oriented on the consumers needs and includes technological processes concerning the adjustment of the juice acidity by mixing, decreasing the acid excess of crushed apples before pressing or that of apple juice, the use of fermentative preparations with arabinase activities to make juice lighter, the concentrating of juice under controlled temperature to the determined share of dry matter and aseptic canning of the final product when the concentration of dry matter is 50...52 %.

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Files

Aref.doc

Rozdil3-Rozdil3 (перероблений)11.doc

Дисертація-DodatokA.doc

Дисертація-DodatokB.doc

Дисертація-DodatokK.doc

Дисертація-DodatokБ.doc

Дисертація-Perelik skorothen.doc

Дисертація-ROZDIL12.doc

Дисертація-Rozdil3.doc

Дисертація-Rozdil4.doc

Дисертація-Rozdil5.doc

Дисертація-Shema.doc

Дисертація-Spusok liter.doc

Дисертація-Tutylnuu.doc

Дисертація-VSTUP.doc

Дисертація-ZMIST.doc

Дисертація-РОЗДІЛ 3.doc

Титульний автореферату.doc

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